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Free up some oven space by trying this simplified version of a Thanksgiving classic – slow cooker sweet potato casserole Set it and forget it! The orange zest adds a lovely freshness that complements beautifully the warm, rich flavors of cinnamon and maple syrup.
The Hungryman will be working on Thanksgiving Day this year, and since I’ll be heading down to Houston to spend the day with my family, I’ve been trying to delight him with dishes that are synonymous with the holiday in hopes that he won’t feel like he’s missing out. But I know better. He is sad, and so am I. I’ve made a vegetarian cauliflower cornbread dressing and a vegan miso green bean casserole which were both huge hits! His positive reactions completely threw me off guard as he is one meat-loving man. I’m not complaining, though ;).
What’s the weather been like in your area? Here in Austin, it rained all weekend (well more like drizzles..the annoying kind) with temperatures in the 30s!!! So feeling lazy, I once again put my trusty ol’ slow cooker to work. I didn’t plan on taking photos since the lighting was definitely not on my side. But after that initial bite, I couldn’t resist the urge to share this recipe with you guys.
Normally when I make sweet potato casserole, I have to either a) roast the sweet potatoes in the oven, b) steam them, or c) boil and mash them. Well here, all you have to do is peel and chop them into chunks, pour in some coconut milk, set the slow cooker on high for 3 hours, and walk away. You can then easily mash and add in the rest of the ingredients. Super simple!
With the addition of orange zest, cinnamon, nutmeg, maple syrup and a crunchy pecan topping, this lightened up spin on a beloved side dish is sure to make your family and/or guests happy!
Slow Cooker Sweet Potato Casserole
Ingredients
- 4-5 medium sweet potatoes
- 2 cups unsweetened coconut milk
- 2 eggs, beaten
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon orange zest
- Topping
- 3/4 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup almond flour
- 2 tablespoons butter, melted
Instructions
- Peel sweet potatoes and roughly chop into cubes. Place chunks into crock pot and pour in coconut milk.
- Cover and cook on HIGH for 3 hours, or until sweet potatoes are soft enough to mash.
- Using a potato masher, mash the potatoes to your desired consistency.
- Add the rest of the ingredients (minus the topping) into the crockpot and mix well.
- In a separate bowl, combine the topping ingredients and stir to coat pecans. Sprinkle over the mashed sweet potatoes, replace the lid, and continue to cook on high for 2 more hours.
- Serve warm right out of the crock pot.
Notes
Nutrition
I’m sorry you have to spend Thanksgiving apart – and even sorrier that The Hungryman is working. This looks like a great way to try and make up for it though. Yum!
Aw – so sad that Hungryman will be hungry on Thanksgiving! You are such a good wife getting him nice and fed in time for the holidays. Even though you’ll be apart, I hope you have a great time with your Princess sister;) and the rest of your family! I LOVE the pecan topping on these sweet potatoes – the crunch feels like decadent streusel, but healthy!
I think I want to have Thanksgiving at your house! Hate that the hubs has to work!
Haha but I wanted to go over to your house! 😉 Oh your husband has to work too? It’s just terrible, isn’t it? sigh…virtual hug
It’s been rainy and cold and gross here too. I feel like cuddling up on the couch with a blanket and a bowl of something warm and yummy, like this sweet potato dish! I love how easy it it!
Haha that’s pretty much how I’ve been feeling all week! I sure hope you give this a try! So easy you won’t have to leave your blanket for too long 😉
I have never tried sweet potato in a dessert before, definitely curious to know what it tastes like – this looks delicious!
Aw, so sorry that the Hungryman won’t be spending Thanksgiving with you all! I hope you make some of this delicious casserole before you go!
I know me too…and yes, I def plan on making sure he gets to enjoy a home-cooked thanksgiving meal with all the fixings. It just saddens me to imagine him eating all by his lonesome 🙁
Wow, this looks good! I joined a CSA and have some lovely sweet potatoes to try this with! Miss you tons, have fun in Houston (we’re staying up here for Thanksgiving).
Aww Anne! Miss you so much!! Do you know when you’ll be visiting Houston? You MUST let me know when you do K? I still have to take you to the rice cake store and many other places ;). Hope you are enjoying all the CSA goodies so far
This is the coolest recipe ever. So easy and so delicious! Pinning NOW!!
Great idea using almond flour in your topping – perfect for Thanksgiving!
Yum! Thanksgiving is not complete without the sweet potatoes!